Since all local CSAs are overloading us with many, MANY varieties of squash, this is a great opportunity to share my stuffed eggplant. This is loosely adapted from Food Network’s Michael Chiarello.
1 eggplant (should be large to hold all the stuffing)
1/2 pound ground turkey (or beef)
1 onion, diced
1 red or green pepper, small diced
3 cloves garlic, minced
1/2 cup freshly chopped parsley
1/2 cup freshly chopped basil
1/2 tsp ground cumin
1 cup grated parmesan cheese
1/4 cup panko bread crumbs
1 egg
1 chopped tomato
About 2 tbsp olive oil
Salt and pepper
– Preheat oven to 350 degrees.
– Cut the eggplant in half and scoop out meat inside, leaving just enough for the shell to keep its shape.
– In a medium sauté pan, heat olive oil over medium heat and add ground meat seasoned with salt, pepper, and cumin.
– Cook meat until it is browning and no longer pink.
– Add eggplant meat, peppers, onions, and garlic to the pan and continue cooking until all vegetables are soft.
– In a bowl, mix together the cooked meat and vegetable mixture, herbs, cheese, bread crumbs, and the egg.
– Fill the eggplant shells with the bowl mixture, dividing it evenly among the two.
– Top with chopped tomatoes, season with salt and pepper, place on an oiled oven tray or baking dish.
– Bake for one hour in preheated oven.
– Let cool for about 5 minutes and slice similarly to a meatloaf.
Delusions of Chefery 